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canal house turkey and potato soup

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Canal House Turkey and Potato Soup

When you clear out your supply of turkey stock, chicken stock, of course, can be substituted. Light but soothing, simple and delicious, this soup, I have no doubt, will be a staple in my kitchen all winter long.

Ingredients

  • 1 onion, quartered
  • 1 peeled and chopped carrot
  • 1 chopped celery rib
  • Turkey and potato soup:
  • 2 large russet potatoes, peeled and cubed
  • 1/4 cup whole milk
  • 3 tablespoons unsalted butter
  • 3 to 4 cups hot turkey stock
  • 2 tablespoons chopped fresh chives

Directions

  • You can make the stock two ways: while the turkey roasts or ahead of time. Either way, place turkey neck, giblets, and heart or two turkey wings into a large pot. Cover with 10 cups of gently salted water. Add the vegetables. Simmer gently for 3 to 4 hours. Strain. Yield should be 8 cups.
  • Put the potatoes in a pot of salted cold water. Bring to a boil over medium-high heat and cook until very soft, 20 to 30 minutes. Drain off almost all of the water, then mash the potatoes with a potato masher until very smooth, adding the milk and butter as you go.
  • Stir in enough of the hot turkey stock to make a smooth, velvety soup. Season with salt and pepper. Serve the soup hot with a sprinkling of chopped chives.

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